Apple Cider Vinegar

Grapoila apple cider vinegar is made by natural, biological fermentation and does not contain preservatives, dyes or aromas. It is made exclusively from high-quality raw materials, using a gentle process and at low temperatures. During fermentation, the sugar content of the fruit is fermented into acetic acid, but most of the nutritional value of the raw material remains in the finished product. It does not contain added sugar. After vinegaring, the vinegar always rests in oak barrels for several months until fermentation is complete. This is also reflected in its aroma (the aldehyde - nail polish - pungent smell experienced in unaged vinegars is not present). During maturation, the flavors come together, and the vinegar becomes harmonious. Apple cider vinegar (5% acid content) can be used for pickling in cooking, marinating meat, sprinkling on salads, making dressings/vinaigrettes and soft drinks.